Description
Cranberry Orange Biscotti is a delightful twice-baked Italian-American cookie perfect for holidays and festive occasions. These crunchy, lightly sweetened cookies are infused with bright orange zest and studded with dried cranberries and optional almonds, making them a perfect companion to coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
Add-ins
- ¾ cup dried cranberries
- ½ cup chopped almonds (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are evenly combined.
- Cream butter and sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender texture.
- Add eggs and flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the fresh orange zest, vanilla extract, and orange juice to infuse citrus flavor throughout the dough.
- Combine dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until a dough forms. Stir in the dried cranberries and optional chopped almonds to distribute evenly.
- Shape the logs: Divide the dough into two equal portions. Shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet and gently flatten them to about ¾ inch thickness for even baking.
- First bake: Bake the logs for 25 to 28 minutes or until the tops turn lightly golden and feel firm to the touch. This initial baking sets the shape and cooks the dough through.
- Cool and slice: Remove the baking sheet from the oven and let the logs cool for 10 minutes to firm slightly. Using a serrated knife, slice the logs diagonally into ¾-inch thick pieces for the classic biscotti shape.
- Second bake: Arrange the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for 10 minutes. Flip the pieces over and bake for another 8 to 10 minutes until crisp and lightly golden on both sides.
- Cool and serve: Let the biscotti cool completely on a wire rack before serving or storing in an airtight container to maintain their crispness.
Notes
- Drizzle with melted white chocolate for an elegant festive touch.
- Store biscotti in an airtight container to keep them fresh for up to one week.
- These biscotti make thoughtful handmade holiday gifts.
